Well cooked mung bean is sauteed with tapioca pearl(sago) in a spicy seasoning with a dash of fresh coconut.

Sago / Javvarisi Umpa is very famous breakfast recipe in all part of India. Some part of the people prefer to cook this dish during fasting. The recipe calls with a healthy combination of mung bean/moong dal and sago, which are cooked and tossed in spicy seasoning. Once you taste this upma you definitely ask for more, such a tasty preparation that goes well with coconut chutneyor simply with anypickle. Learn this recipe using our ez cook procedure and entice your family with a new recipe.

Preparation Time: 2 hours 30 minutes

Cooking Time:30 minutes

YIELD :2 Servings

Ingredients:

Sago/ Javvarisi / Saggubhiyyam/ Sabhudana -11/2cup

Moong Dhal / Split Green Gram/ Mung Bean-1/2cup

Green Chilli -5 slit lengthwise

Cashewnut - 5no

Cilantro -1tbsp finely chopped

Grated Coconut -2tbsp

Salt - 1tbsp

Oil - 2tbsp

For Seasoning:

Mustard Seeds -1/2tsp

Cumin Seeds -1/2tsp

Chenna Dhal -1/2tsp

urad Dhal -1/2tsp

Curry Leaves -1tbsp finely chopped

Turmeric powder -1/2tsp

Method:

Soak sago in 3 cups of water for 1/2 an hour. Drain the excess water and set aside for minimum 2 hours(sprinkle some water in between if it looks dry). By now the pearls would become soft to touch when pressed between fingers. If you have more time keep it overnight. The well soaked sago will stay good in fridge for 2-3 days.

Cook the moong dal in boiling water. Add turmeric powder while cooking. Cook soft but not mushy. Drain the excess water and set aside to cool.

Heat oil in the fry pan add all seasoning one by one, fry till aromatic.

NOTE:

Soak and cook sago according to the packet instruction, as it varies depends on the size you use to cook.If you use the sago that is readily available from store(non-brand), wash twice or thrice well in tap water to remove excess starchand soak the sago pearl with water as needed to immerse all the sago pearls.

Do not over cook mung bean as it will result mushy while you cook again with sago. Use the dal cooked water for making rasam.